Author Archives for <ADMINNICENAME>
Le Trio Gourmand, Part 2: Cuisine Actuelle
I have a special relationship with Cuisine Actuelle because I am a proud owner of its first issues from 1991, and subscribed to the magazine for many years as I slowly but surely learned to cook in France.
Along with Guide Cuisine, Cuisine Actuelle is part of Trio Gourmand promoted by the Prisma Presse publishing […]
Japanese Light: Heart-Friendly, Age-Defying Recipes from the World’s Healthiest Cuisine
Japanese Light by Kimiko Barber has 120 healthy recipes made with the fresh ingredients prepared with nourishing cooking techniques found in Japanese cuisine. Gorgeous photos accompany most of the recipes. Sometimes step-by-step photos are provided for techniques such as preparing Yakitori (skewering the chicken) and Gyoza (filling the dumpling). My favorite part is the page […]
